Grilled Pineapple ~ A simple delicious dessert treat!

A simple, yet delicious dessert or treat we like to enjoy, is Grilled Pineapple.  This is a favorite when we are grilling.  And, since the grill is already fired-up, it's easy to add the pineapple near the end of cooking other foods on the grill, or just after finishing the other foods.  Fresh pineapple is best for this, but, in a pinch canned pineapple also works, I've used the canned, sliced pineapple rings.  I pick a fresh pineapple that isn't soft and by giving it a sniff at the bottom.  If I get a strong scent of pineapple then that is the one I want!

I like to prepare a fresh pineapple by first trimming off the top and bottom and then down the outside edges cutting off the rind.  Next, the pineapple is cut in half length-wise, then cut in half length-wise again, cutting it into wedges, and then cutting away the core area.   The pineapple can also be cut into round slices after removing the rind, then the slices can also be cut into triangles before serving.

Indirect heat is best for grilling the pineapple and as not to burn it.  It only takes about 10-20 minutes depending on how hot the grill is.  I like to make a simple baste by melting a little butter and adding some brown sugar, with a bit of honey and a dash of cinnamon.  Mmmmm it's sooo tropical!  If using canned pineapple use a splash of the juice in the baste, and/or omit the butter.  But, to me the butter is better!-(And, I mean real butter, not margarine!)  It adds a caramel-ly goodness that makes this extra special!

About 4 servings

Ingredients:

1 fresh pineapple cut into wedges or 1 can pineapple slices, drained and reserve juices

2 Tbsp. butter, melted

2 Tbsp. brown sugar

1 tsp. honey

dash of cinnamon

Directions:

Cut fresh pineapple by slicing off the top and bottom.  Trim off the rind, and cut in half length-wise, and half length-wise again forming wedges, cut off core.  Baste, then place on hot grill, baste as needed to keep moist and turn often for approximately 10-20 minutes, until golden and warmed thoroughly.  Serve warm.

Enjoy!...

Wedding Card Box - D I Y Tutorial

I've seen many different types of items used for collecting wedding cards, from baskets, birdcages, boxes, a vintage suitcase and more, to just about anything that can hold cards really.  Many of the guests bring a gift and/or a wedding card with well-wishes and a monetary gift to the wedding, so it's good to plan a place for them.

I created a Wedding Card Box for my daughter and son-in-law's recent wedding to use for the wedding cards they received from family and friends attending their wedding and reception.  I of course ran the idea by the future Bride and Groom first, hoping for a nod of approval and once they happily accepted, I let my creativity and ideas, along with their thoughts on my ideas, help me in putting together something we all approved of and were pleased with.  

Going with the planned color scheme of the wedding, I decorated two different sized, plain boxes and attached them together.  It actually turned out better than I had imagined, and it looked nice on display at the reception.  It served its purpose well and fit in nicely with the decor, matching the wedding colors perfectly.  So happy that my daughter said she "loved it, and that it was super cute!"   

*** *** ***

-DIY tutorial below-

Thoughts and Things this week - A wonderful "Wedding" weekend!

I am so happy to share this post, we have been in "wedding" mode, and what a wonderful time it has been!

Cobb Salad

I enjoy having salad as a main dinner choice, once or even twice a week.  And salad is always a good choice for lunch.  If you're like me and you like salad, I highly recommend a Cobb Salad.  This is not the typical boring salad, it's appealing, appetizing, and will surely fill you up.  Cobb Salad has been around for years, I call it the sister to the Chef Salad. This salad looks as delicious as it tastes!

[-The Cobb salad is a main-dish American garden salad made from chopped salad greens (iceberg lettuce, watercress, endives and Romaine lettuce), tomato, crisp bacon, boiled, grilled or roasted (but not fried) chicken breast, hard-boiled egg, avocado, chives, Roquefort cheese, and red-wine vinaigrette. Black olives are also often included.-

One way to remember the components is to use the mnemonic EAT COBB: Egg, Avocado, Tomato, Chicken, Onion, Bacon, Blue cheese—then add lettuce.-]

(source)-wikipedia.org

My Cobb Salad begins with mixed greens, such as, a spring mix with spinach and arugula.  I top that with grilled chicken and crisp bacon, hard-boiled eggs, avocado, tomato, red onion, and blue cheese crumbles, then drizzle with a vinaigrette dressing.  I have been preparing my Cobb Salad lately with a shredded cheese blend instead of the blue cheese or Roquefort crumbles, to lighten it up a bit and because I love the Bolthouse Farms Chunky Blue Cheese Yogurt Dressing.(I find it near the salads in the refrigerated section of the grocery store.)  It's good stuff!  Only 35 calories per 2 tablespoons, 85% less-fat and 78% fewer calories then regular blue cheese dressing, and there are no artificial ingredients, and no preservatives.  I think it is the perfect low-cal, high in flavor addition to my Cobb Salad. 

Cobb Salad  

Two Salad Servings

Ingredients:

4 cups Mixed salad greens, or iceberg lettuce chopped

2 Chicken Breasts, cooked and chopped

6-8 slices Bacon, cooked and crumbled

2 Eggs, hard-boiled, chopped

1 Avocado, chopped

1 Tomato, chopped, or 10 grape tomatoes halved

1/4 cup Red onion, diced

1/2 cup Cheese blend, shredded, or blue cheese crumbles

Salad Dressing-Blue cheese, or a Vinaigrette

Directions:

Place the salad greens on a plate or large flat bowl.  Arrange the chicken, bacon, eggs, tomatoes, onions, avocado, and cheese in neat rows.  To serve drizzle with salad dressing and season with salt and pepper.  Alternatively, toss everything together in the bowl. 

Enjoy!...

Thoughts and Things this week - A Night at the Opera ...Romeo and Juliet

We had a great night at the Atlanta Opera on this beautiful Saturday evening.  Romeo and Juliet, the story of love and devotion, a tragic love story!  It's been one that I have longed to see, so I have been anxiously waiting for this night to arrive since getting our season tickets last year.  It was a great performance and did not disappoint.  I was almost brought to tears with the ending scene, which left me with the chills and an ache in my heart for the lovestruck pair, Romeo and Juliet.

Many characters took the stage providing lots of visual interest and the singing was captivating as the story was told through their talented voices, sung in french and backed by the orchestra that added to the full emotion of it all.  I am always amazed at the sights and sounds of each opera I've attended.  The costumes, the stage sets, all the wonder of what goes into putting each production together.  Each one different from the others, and unique in their own way!  We always enjoy a wonderful experience attending the Atlanta Opera at the Cobb Energy Center.  I love the Opera!

With my opera glasses and tickets in tow, ready and excited to see Romeo and Juliet.

The view of the stage and orchestra from our seats.

Looking forward to a great opera performance as we enjoy cocktails at the Cobb Energy Center, before taking our seats!

It was a great night at the Opera!...

Hello May

Here we are in the month of May already!  It seemed so far away at the beginning of the year.  We have much to celebrate in the month of May.  Being from Indy, we always look forward to the Indy 500, which happens around our national holiday in May, Memorial Day.  There's the extra special day to celebrate Moms on Mother's Day.  This month there's also our youngest daughter's birthday and the event of the year for all of us is her upcoming wedding day, which we're very excited about, and is approaching quickly!

And, tomorrow for some, or most who partake, we have Cinco de Mayo with lots of celebrations and great Mexican foods.  We usually do some type of celebrating on this day, whether with friends having a home gathering, or meeting up to enjoy foods and festivities at one of the local Mexican restaurants.  We love everything about Mexican food, it's one of our frequent and favorite cuisines for sure!

I thought I would share a few recipes for some goodies that would be perfect for Cinco de Mayo!

image source

Let's begin with something that is great as a dip with tortilla chips, or it can be a side dish on its own.

Black Bean Salad - Confetti Salad

This is one of my favorite soups!  Anytime of year. I often find some version of it on most Mexican restaurant menus.  This is my recipe that I like to make at home.

Chicken Tortilla Soup - slow cooker method

The ultimate Mexican dish that most everyone will enjoy!

 Chicken Fajitas

And, this salad is always a good choice, it's like an over-loaded taco in a bowl!

Taco Salad

Last but not least, we call these "pork tacos" they are actually called Pork Stew Nuevo León Style / Asado de Puerco.   This dish is delicious and not difficult to prepare, but, it requires a little patience with preparation, and is well worth it!

Pork Stew Nuevo León Style / Asado de Puerco

I'm sure all of the the above dishes would go down smoothly with a refreshing ice cold Margarita, or Cerveza(Beer)!  However, if you are like me and can't drink tequila and not big on beer, give my favorite frozen beverage a try!  It's my version of the Strawberry Daiquiri made with vodka instead of rum.  Tammy's Daiquiri 

His-(Margarita) & Hers-(Tammy's Daiquiri)

Have a Happy Cinco de Mayo!  And, have some tasty Mexican food to celebrate!

Happy MAY Everyone!...

Cast Iron Skillet - How to Clean and Re-Season

It's amazing how nice my new/old iron skillet turned out after I gave it a good cleaning and re-seasoning.

I couldn't pass up this little cast iron skillet after noticing it at the thrift store.  I thought it would be perfect to use for making desserts for two.  Those skillet desserts are popular at some restaurants and I've been thinking about how nice it would be to be able to make them at home, and now that I have the perfect sized skillet, I can.

This is how the skillet looked when I found it.

At first glance I almost didn't pick it up.  Then I thought about the larger iron skillet I'd gotten from a garage sale some time ago which I brought home, then cleaned and re-seasoned.  I'd had a neighbor/friend tell me all about seasoning and caring for iron skillets.  I knew I could also bring this skillet back to a usable condition just like that skillet I had done before.  The price of three dollars was a great bargain for this thrifty treasure.  I was telling another shopper there how I do this to my iron skillets, she told me she had passed up this skillet and others in similar condition, because she didn't think it was worth keeping and she didn't know how or even that you could, clean and re-season them.

Now that I have done another iron skillet the same way, I wanted to share how easy it really is to clean and re-season a cast iron skillet.  And, no I don't mean just washing it, and then by "seasoning it" simply putting some salt and pepper on it!  Funny thing that this is what the person I was talking to thought I meant!  It really isn't a complicated process, it's well worth the time and effort, and it renders amazing results.

Iron skillets are a worth while investment, and with a little care they will only get better with time and use.  If you have never owned one you will quickly learn it is a pan you can use for many foods, whether frying, baking, or even grilling!  I challenge you to cook a Steak in a cast iron skillet, and then I bet you'll say it's one of the best steaks you ever had!  Oh, and Corn Bread ...it's the perfect pan for that, and Fried Chicken, too!  My Mom has always made her Pineapple Upside-Down Cake in her cast iron skillet, it's the best ever!  I know she has used an iron skillet for just about everything!

Here is how I took the iron skillet from dirty and rusted, to like new again, seasoned and ready to use.

I added about a 1/4 cup of baking soda, along with a little warm water to make a paste, then began scrubbing the inside surface of the skillet.  I used a crumbled up piece of foil and a stiff bristle brush.  I put on some disposable gloves for this step to protect my hands.  I continued scrubbing and the paste began to look dirty and rusty.

I rinsed the skillet and dried it with paper towels.  It didn't look like all of the rust was removed so I repeated the process with baking soda solution and scrubbing until it was all removed, then rinsed and dried it.

Next, I coated the skillet with vegetable oil, I poured in about a cap full, rubbing it all over the entire skillet, the inside, outside, handle and everything!  I rub it on by hand, or use a clean paper towel.  Lard can also be used, I have used oil with much success, and it's what I usually have on hand.

I placed the skillet upside-down in a pre-heated 350 degree oven for 1-1/2 hours.  {Placing it upside-down will prevent the oil from gathering in the bottom of the pan.  I find it best to place a sheet of foil on the rack below to catch any dripped oil or lard.}  I turned off the oven and let the pan cool.  Then it's ready to go!

I recommend not using soap on your skillet.  Some people say it's OK to do that, but the soap can strip away the seasoning, so I rinse the skillet well after each use with warm/hot water, then scrub gently with a little salt if any stuck on foods, then dry it well and give it a nice wipe down with oil before putting it away.  I have also soaked it with a little warm water and then scraped with a foil ball if the other method didn't remove stuck on food.  If your pan is sticking it may just be in need of a re-seasoning.  

With use, and just a little care, your cast iron skillet will get better and better, and it may even become your favorite piece of cookware!

Our Golden Day!

*It was a great Syrah Golden Reunion Lake Party for 2016!*

Looking back on that very special day when we brought our precious Golden Retriever, Aeon into our family, little did we know that we would be getting so much more along with him being such a wonderful, gentle, handsome and loving golden retriever, we gained an even larger extended family through our breeder Hollie and the Syrah Goldens.

The annual lake party brings us all together for a fun filled day to celebrate and enjoy all of our pups and the love we have for them. It's a very special "golden connection" that we all now share! We had a great turnout yesterday, and I believe at last count there were about twenty Goldens there!  I sure wish that all the dogs could talk about how fun this day is for them!

My Thanks given to:
Hollie, she's our beautiful, sweet, favorite golden breeder and "pack leader!"
The Hosts, John and Helen, for their most gracious hospitality and for hosting at their beautiful home, along with everything they do in making this a truly wonderful and memorable day. They are very kind and special people.
And, Everyone else for coming out, bringing all of the delicious food, and for sharing in what was a perfect "golden" day!

"Dogs just want to have fun!" There were about 20 dogs at the reunion!

Trying to get a group photo, I'm sure the dogs would much rather be loose, playing or swimming!

Thoughts and Things - This week ... A Grand Spring Break

I say it often to others, especially if they are new to the title of grandparent ..."It's a whole new kind of Love!"  Once I became a grandparent I was forever changed, my heart swollen to a new level of fullness.  Filled with immense joy and pride, and immeasurable love...

We enjoyed having the Grands stay with us over their Spring Break.  These two have my heart!  They are quite interesting, entertaining and fun these days.  They each have their own personality and are of course changing all of the time, minute by minute, hour by hour, and day by day!  

I will warn those viewing this post...it is heavy with photos...and cuteness!